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veggiesue in mcdougall_plan

Bryani

Another recipe from Mary McDougall. The book says it serves 4, but not in this house. I usually double this recipe and it serves the three of us for dinner plus enough left over for one serving for lunch the next day.

If you have a slow-cooker, you can also dump all the ingredients in the pot in the morning, set it on Low, and come home to a nice hot meal 8 to 10 hours later.



* Exported from MasterCook *

                                  Bryani

Recipe By     :Mary McDougall
Serving Size  : 4     Preparation Time :0:20
Categories    : Grains                         MWLP
               

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  onion -- chopped
  2             cloves  garlic -- crushed
  2 1/2      teaspoons  curry powder
     3/4      teaspoon  cinnamon
     1/8      teaspoon  cloves
  2 3/4           cups  water
  2              large  carrots -- thinly sliced
     1/2                cauliflower -- broken up
  1                cup  peas -- fresh or frozen
  1             medium  tomato -- chopped
     1/2           cup  raisins, seedless
  1                cup  brown rice -- uncooked

In a large pot, cook onion and garlic in 1/4 cup water for 5 minutes.

Add curry, cinnamon, and cloves, cook 2 minutes.

Add the remaining water, rice, carrots, cauliflower, and raisins. Bring to
a boil, cover, reduce heat, and simmer about 40 minutes.

Stir in tomatoes and peas. Cook an additional 15 minutes.

Serve hot.

Source:
  "McDougall Health Supporting Cookbook Volume 1 Page 51"
Copyright:
  "1985"
T(cooking):
  "1:00"

                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 304 Calories; 2g Fat (5.6% calories
from fat); 8g Protein; 67g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 32mg Sodium.  Exchanges: 3 Grain(Starch); 2 Vegetable; 1
Fruit; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


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